Cider House

-A local neighborhood cidery-
With production in the basement and both indoor and outdoor tasting areas, the cider house was designed to make small batch craft hard cider and sell it directly to you!

Spring Hours begin May 3rd:

Fridays and Saturdays noon-6pm

Cider House Options

Visit our tasting room to enjoy our draft hard cider by the sample or glass and take any of these ciders home in an eco-friendly growler. If you prefer a more traditionally made dry cider, grab one of our Cellar Series blends, they are bottled and ready to go. Don't forget to try our fresh baked donuts and locally made fruit pies!

  • 3oz of any on tap blend. $2.25

    do a flight of all five for $11.25?

  • enjoy up to two glasses during your visit. $7.50 each. Take home the empty glass for $8.50.

  • 32oz and 64oz sizes available for you to take some cider home. $6.50 ea (glass only)

  • Pies are $25

    Baking Instructions:

    Pre-heat oven to 400 degrees. Brush the pie with milk and sprinkle with sugar. Place the frozen pie into the oven and bake at 400 degrees for 45 minutes. Reduce heat to 350 and bake for another 45 – 60 minutes. Time to bake can vary based on the variety of pie and the oven being used. Look for translucent color and allow pie juices to bubble consistently for at least 20 minutes, especially
    in the berry based pies. Allow pie to set for an hour before eating.

  • A cake donut shaken in cinnamon and sugar, so good right from the oven. $1.65 each.

A LITTLE BIT MORE ABOUT OUR METHODS, APPLES, TECHNIQUES, AND THE USE OF PRESERVATIVES IN OUR HARD CIDER.

We hand-craft on site in 200 gallon batches. At minimum, it takes 10 weeks from pressing the apples until a batch is finished and ready to serve. However, some of our best ciders have aged longer, for up to 9 months. We use simple methods with attention to detail. Cultured yeasts give predictable results and the fresh apple flavors are preserved by not filtering and using minimal if any post fermentation preservatives (sulfites and sorbates).

If all goes as planned, our juice is treated once before fermentation with a dose of sulfite. This step cleans up any wild yeast and bacteria in the juice and allows for a cleaner fermentation. The early dosage also gives time for their "Off Flavors" to dissipate before the cider reaches the tasting room glass.

Despite our best efforts to limit their use post fermentation, sulfite additions at that time are sometimes necessary. Any of our blends with post ferment adds of any preservative will be labeled as such.

Our blends are mostly combinations of “dessert” apple varieties. We seek combinations that offer maximum sugar and balanced acidity for a light and refreshing beverage. The ABV of our cider ranges from 5% to 7-ish% and sweetness levels can be found across the entire spectrum. Before serving, the cider is force carbonated and back sweetened if necessary. Please remember our ciders are best when consumed within 3 weeks of purchase and are kept fresh by always being stored upright in your refrigerator.

Heirloom, Bittersweet, and Bittersharp varieties native to both Europe and North America are planted in our orchards. These trees are now six years old and their apples are beginning to have an impact on our ciders. Both of this year's Cellar Series is made entirely with Butternut Farm apples with a heavy impact from heirloom, bittersweet and bittersharp varieties.